First, stinky tofu
Changsha's famous snacks, is a unique flavor of food, "smells bad, eat up" is its most important feature, many people from outside the province after tasting are full of praise. Changsha's stinky tofu is the best fried in the centuries-old Huogong Palace, which is slightly crispy on the outside, soft and fresh on the inside, and for more than 100 years, no one who enters Huogong Palace does not eat stinky tofu. When Mao Zedong was studying in Changsha, stinky tofu was one of his favorite foods, cheap and tasty, and it was an excellent meal. 1958, when Mao Zedong came to Changsha for an inspection, he had a meal of stinky tofu in Hot Palace. Stinky tofu in Huogong Palace is made with delicate ingredients. Generally speaking, first of all, we need to use high-quality Liuyang tempeh with asparagus, mushrooms, wine, etc. to make a brine, and then soaked in the brine of good quality tofu embryo, three or five hours later, take out the clean water, drain the water, the top quality tea oil is hot, and put into the stinky tofu embryo, frying with a small fire. The fried stinky tofu is placed on a plate and poured with chili oil, sesame oil, soy sauce and other seasonings, a tantalizing aroma will come to your nose.
Two, Baoqing pig's blood meatballs
Baoqing pig's blood meatballs is a traditional food of Baoqing, which started in the Kangxi period of Qing Dynasty and has been passed down from generation to generation for hundreds of years. Pork blood balls contain plant protein and a variety of amino acids needed by the human body. Moderately salty, salty and delicious, easy to store, easy to eat, with distinctive local characteristics, especially for the people of Baoqing (Shaoyang) favorite.
Third, Tujia Tribute
Tujia Tribute to the Tujia cottage non-polluting springs, corn, sorghum and other raw materials, carefully brewed by the traditional technology, the wine taste pure and sweet, warm and not dry, mellow and infinite, and bamboo flavor, for generations of the Tujia villagers good gift. The bamboo has been removed from the bamboo green and cooking process, can effectively prevent bamboo cracks and mold phenomenon, the barrel allows a small amount of bamboo precipitation. Long-term storage, there will be volatile phenomenon, so it should be consumed in due course.
Fourth, Dongting wax wild duck strips
Dongting wax wild duck strips for the famous flavor of the Dongting Lake area. Dongting Lake is rich in wild duck, waxed for the local unique technology. Dongting wax wild duck strips to lavender wild duck as the main raw material, boneless cut into strips, accompanied by watercress, ginger, salt, sesame oil and other condiments. The dish is soft and tough, with a strong flavor.
Fifth, dragon fat pig's blood
Dragon fat pig's blood refers to the processing of pig's blood is particularly tender, as the dragon's liver and wind fat is generally delicious. The blood is made from fresh pig's blood. The processed pig's blood is supplemented with dried pepper, winter vegetables and sesame oil, which is slightly spicy and crispy in flavor, smooth and tender, and very tasty. Especially in winter, eat a bowl of steaming hot pig's blood, can make the body warm, five internal organs used.
Sixth, the reunion dishes
The reunion dishes, also known as the "combined dishes", are the specialties of the Xiangxi Tujia family for the New Year's Eve, which is a must-have for every family. According to legend, during the Jiajing period of the Ming Dynasty, Xiangxi Tusi sent troops to fight against Japanese invaders, and the war lasted until the New Year. The conditions on the battlefield were so simple that it was not permitted to fry up a large table of dishes as usual, so the soldiers simply put radish, tofu, cabbage, fire onion, pork, red pepper, etc. into a big pot and boiled them, which tasted very fresh and fragrant. The soldiers had a good meal and then fought bravely to kill the enemy, and eventually won a great victory. Since then, people in western Hunan have to cook "Hap Cai" every New Year's Eve. In addition to its delicious flavor, it also has a deep meaning. It symbolizes the abundance of grains, family reunion and reflect the glorious tradition of the Tujia people do not forget the ancestors.
Seven, Dongting silverfish
Dongting silverfish is not only tender, but also high in protein content, very rich in nutrition. Yueyang feast on the "silverfish three fresh", delicious flavor, popular.
Nine, Qifengdu fish noodles
Qifengdu fish noodles is Chenzhou City, Hunan Province, Suxian District, Qifengdu Town's specialty snacks. When it comes to Qifengdu fish noodles, as long as it is Chenzhou people, should be subconsciously smack their mouths, gulp, so a strong fish and spicy flavor will be echoed in your mouth, full of hooked your appetite.
Ten, Mao family braised pork
Mao family braised pork is a specialty of the city of Shaoshan, Xiangtan, Hunan Province. Mao family cuisine is famous for Chairman Mao's hometown, and Chairman Mao's braised pork is praised by the Chairman. Authentic Mao family restaurant is located in Xiangtan Shaoshan Chong, where the braised pork is selected five-flower brisket, five layers of three-flower brisket meat with rock sugar, star anise and cinnamon first steamed and then deep-fried into the pot to put edamame as a material, the practice is very sophisticated and complex. Do a good job of the Mao family braised meat color golden yellow oil, fat but not greasy, very fragrant and delicious.
Hunan region is too big, there are 13 prefectural cities, 1 autonomous region, 34 municipal districts, 16 county-level cities, 65 counties, 7 autonomous counties. And we all know that Hunan is ten miles not common, each place has its own food culture, today we will talk about 14 cities and states of the characteristics of the food bar.
Changsha: Changsha's cuisine is still a lot of flavor shrimp, stinky tofu, etc., of course, if you want to rank the first should be stinky tofu, to Changsha not to eat stinky tofu, it may be a big regret.
Xiangtan: Xiangtan of course mention the chopped pepper fish head, red chili peppers, and fish head, color and flavor, good-looking and delicious, but more spicy.
Zhuzhou: Liling sauce plate duck, flavor strong enough, many people like to eat. Especially the locals, go out to play mahjong to eat a little.
Hengyang: Speaking of Hengyang certainly a lot of people think of Hengshan, people who have been to Hengshan should have eaten Nanyue vegetarian tofu, good taste. But today is not about this, today to say a little fish head tofu, is also considered a flavorful dish in Hengyang, chub fish head, plus half a slice of fish, into the tofu, seasonings and so on. A sip is really refreshing.
Shao Yang: Shao Yang is also regarded as an ancient city, talking about Shao Yang food surely a lot of people think of Wugang brine, it is said to be the Qing Dynasty royal family dedicated, the court tribute, today we will talk about Wugang copper goose it. Wugang copper goose with the goose is different, they are Pueraria lobata, ryegrass, lettuce, grass fodder and so on to feed the big. If you go to Shaoyang, there are many places that specialize in Wugang copper goose restaurant, it is worth trying.
Yueyang: just say Yueyang three steam it, three steam with reasonable beef, meatballs, pumpkin various flavors.
Changde: Changde rice noodles should be considered quite famous, a lot of places can be seen, and Changde Jinshi rice noodles are also very delicious.
Yiyang: Speaking of Yiyang must be less than Datong Lake hairy crabs, now the Chinese people eat crayfish, eat hairy crabs is really on fire.
Chenzhou: Chenzhou's food is still a lot, Yaojia bacon, Mangshan bitter bamboo shoots, Dongjiang salmon and so on. Today, a Qifengdu fish noodles, because I like the Three Kingdoms, it is said that this dish and the Three Kingdoms period of the phoenix Pang Tong related. It is fresh and spicy, appetizing and refreshing.
Yongzhou: Yongzhou is in the southwestern part of Hunan province, which is relatively remote, and there are a lot of wild game and mountain vegetables, bamboo rats, porcupines and so on, which are very delicious. Today said a Yongzhou blood duck, a plate of blood duck with a bottle of cold beer, water and fire.
Huaihua: Huaihua Zhijiang should be considered more famous, Zhijiang Battle of the anti-Japanese period one of the most famous battles. But today, we do not talk about Zhijiang, today said Xuefeng Mountain chicken, this chicken is not black, but white, is said to be more complementary than the black chicken. It's very tasty.
Loudi: I also stayed in Loudi for a year, ate a lot of can not remember did not leave me any impact, but there is a Baixi water tofu is not bad, long cooking does not rot, walk all over the world road, Baixi water tofu.
Xiangxi Autonomous Prefecture: Speaking of autonomous prefectures is certainly Xiangxi bacon, this is really delicious, we Zhangjiajie side of the same actually is not only Xiangxi side. Bacon can be paired with many dishes, a plate of stir-fried meat, think about it all drool.
Zhangjiajie: As Zhangjiajie people, put to the last to say, it seems that we Zhangjiajie people are still very modest is not it . Zhangjiajie food really a lot, bandit chicken, bandit duck, bacon stewed fir mushroom, blood tofu, kudzu fried meat, of course, the most famous and most popular Zhangjiajie locals welcome or three pots, to play in Zhangjiajie people know, Zhangjiajie, the three pots are the most, the streets and alleys have. Eating a bite will make a lot of people can not forget, there is bacon, pork belly, and tofu, green vegetables. Meat and vegetables, there is the smoky flavor of bacon, as well as the chewiness of pork belly, the softness of tofu, and the freshness of bok choy, it is really delicious, go to Zhangjiajie must try, it is not a waste of this trip.
Speaking of Hunan may be the first thought is Changsha, but in fact, Chenzhou is not inferior, the following follow the fly I went to see what Chenzhou food bar!
Liku Baozi
From @ChangshaEatDrinkPlay
Liku Baozi can be considered as a famous baozi store in Chenzhou, and it is almost contracted to many people in Chenzhou for breakfast, and the steamed dumplings here can be tried, and a lot of repeat customers are accustomed to ordering a bowl of millet dumplings with a cage of steamed dumplings, served with squash cabbage and oil chili. With squash and oil pepper, even eat a week will not get tired.
Address: 100 meters straight ahead at the intersection of Zhengyi Street
Chunyan Wontons
Photo by @eatdrinkfunchengzhou
As a long-standing restaurant in Chenzhou, Chunyan Wontons has an indelible place in the hearts of Chenzhou people. The handmade, ultra-thin wonton skins are full of fresh meat, soaked in boiling hot broth and sprinkled with scallions, and you'll be amazed by every bite.
Address: Zhongshan West Street, Water Lane, 200 meters inward (in front of the former First People's Hospital)
Gaozi Roasted Chicken Gong
Photo by @shanpeakwon'twriteapart
Roasted Chicken Gong has more than a few locations in Chenzhou, and local friends still recommend going to Wulidiudu Road, where the whole street is basically covered in hot soup.
Address: No. 11 Wulidu Road
Speaking of Hunan snacks, it is really special, like we often eat stinky tofu is a famous Changsha, Hunan people love to eat chopped pepper fish head has now spread throughout the country, become a gourmet food people love to eat, and Changsha loach bean curd and the three pots, selection of tripe and tripe are made of beef tripe, is also very good. It is also quite delicious.
There are also some snacks in Hunan is quite a lot, like the local sister dumplings, sesame oil pig's blood, sugar oil poop, white grain pill, green bean paste, Hunan rice noodles, hot brine, scraping cold noodles, pepper and salt deep-fried noodle cake, scallion oil poop, Dutch flour, taste shagging snails, pot dumplings are quite delicious, are more with the characteristics of Hunan cuisine and snacks.
Hunan's coquettish private dishes mixed cashews is also a local cuisine, with cilantro and white vinegar to eat, the taste is very good, there are three crazy home hand-held bone is also very good, is that we often eat the big bones of the meat, in fact, to count the number of meat there is not much, are eating inside the flavor, and are lean meat, the flavor to do is still quite authentic.
Xiangcai, also known as Hunan cuisine, is one of the eight major Chinese cuisine with a long history, as early as the Han Dynasty has formed the cuisine. Xiangjiang River Basin, Dongting Lake area and western Hunan mountainous areas of three local flavors. Hunan cuisine Snacks are numerous, the following is a brief list of a few
Changde Jinshi Beef Noodle, Shimen fried chili, Shimen Wang Yang big twist, Shimen fat intestines, Linli pig head intestines bowl, Beidi spicy meat, soy sauce plate duck.
Zhangjiajie City, Zhangjiajie City, three pots, rock fungus stewed chicken, Tujia buckle meat, Cistanche mushroom stewed bacon, Tujia patty cake
Jishou City, Zichong chicken hot pot, Jishou sour pork, Huangqiao crispy pancakes, phoenix ginger candies, blood poop duck, Miao sour soup dishes, Xiangxi rice tofu,
Huaihua City, Zhijiang sour carrots, green onion duck, Miao glutinous rice, Mayang braised goose, Yuanling spicy beef jerky, Xupu goose
Loudi Zhumei clay chicken, Meishan Sanhe soup, Nanfenhecai
Yongzhou blood duck, Dong'an chicken, drinking snails, Daozhou gray goose
Shao Yang pig's blood meatballs, Wugang scented jerky, Baoqing preserved meat, blood sauce duck
Chenzhou Linwu duck, Dongjiang fish, Yaojia tea-scented chicken, Jiahe dog meat, Qifengdu fish noodle
Hengyang Gu Xiang fat intestines, Jagang fake mutton, deep-fried spring rolls
Hunan meets the world.
When it comes to Hunan cuisine, this is really too much, Hunan cuisine is one of the eight major cuisines.
The more famous snacks are: flavor shrimp, stinky tofu, sugar oil poop, soy sauce duck, instigate snails, fish head tofu, dried tofu, noodles, sweet wine poop, which is not counting the snacks of other cities, to say that it is really too many.
Famous dishes: Mao's braised pork, Baling whole fish, Yongzhou blood duck, Dong'an chicken, taste shrimp, Yongzhou drink snails, Ningyuan blood duck, ice sugar Xianglian, stir-fried veggie mish-mash, Cuizhu steamed fish, the big side stove, Dongting golden turtle, hairy lily pads, hibiscus crucian carp, dry steamed Xianglian, braised turtle, butterfly across the river, salt and pepper rabbit slices, goldfish play Lotus, the opening of the screen Chai handle guppy, preserved meat with steaming, Ma Ren crispy duck, breaded chicken fillet, Clear Soup with Chai Torch Duck, Horseshoe and White Fruit Egg Soup, Family Portrait, Hot and Sour Dog Meat, Two-color Squid Rolls, Hot and Sour Peperoni, Five-dollar Immortal Chicken, Fresh Fish and Lettuce Soup, Hunan Taste Square Pork, Yulin Fragrant Waist, Deep Fried Eight Pieces, Purple Dragon with Robe, Groupan Shark's Fin, Green Pepper Stir-Fried Pork, Duck in Soup, Triple Bottle Pot, Pig's Blood Pork Balls, Zhijiang Duck, Duck with Mui Choi and Duck in Blood, and so on.
Tea: Yueyang Junshan Silver Needle (one of the top ten famous teas in China), three-leaf insect tea, Anhua black tea, Yiyang ring tea, Dayong Guzhang Mao Jian, Changsha Gaoqiao Yinfeng and Lake Wave Green, Yuanling Jietan tea.
Fruits: Xianlu brand grapes, Xiangxi kiwifruit, Mayang ice-sugar oranges, Jingzhou blood oranges, Jingzhou Mudong plums, Qianyang big red sweet oranges, Zhijiang lotus root heart chewing gum, and Anjiang pomelo.
Welcome to Hunan to taste the food!
Loudi Xinhua, triple soup, a special dish, which has tripe, beef, beef snow blood, selected Xinhua yellow beef, quality, fresh ingredients, fresh beef, tripe washed and sliced into thin slices, and then cut into strips of beef blood together under the pot to cook, and then add green onions, parsley, drizzled with pepper oil can be eaten. This soup is numbing, spicy, fresh, fragrant, loved by young people.
Changde, potage dishes, similar to hot pot, it is the cooker, food utensils in one, so that the eater to eat while cooking, but also according to the eater's hobbies will be some fresh vegetables, cilantro, noodles, etc. into which, with a variety of things, and on the fire control of the stove fire is also a matter of concern, the first stewed over a high flame, and then simmered over a small fire, the flavor is first thick fresh, eat the soup at the end of the gradual decline, leaving only some oil juice, then dry incense, and then the fire control of the fire, first stewed over a high flame, then simmering over a small flame, the taste is first thick and fresh, eat to the end of the soup is gradual, leaving only Some of the oil juice, then the flavor of dry incense came out again, it is really wonderful. Water (soup) is used to conduct heat and cook (shabu-shabu) food. In Changde, everything can be stewed.
Hunan is a place with a lot of good food, and the food in each place has its own specialties. When I was in Changsha and went to college, I often ate bacon, and the following are the most characteristic Hunan dishes in my opinion.
1. Stir-fried bacon with dried radish
Stir-fried bacon with dried radish is a colorful and flavorful Han Chinese dish, belonging to the Hunan cuisine. The beautiful dried radish has yellow color, even strip shape, thick meat, rich aroma, salty and light, crispy and fresh, the taste of the characteristics of what people usually say "color, aroma, sweetness, crispness, freshness" five, and has a natural sweetness of fresh radish, after eating a sense of aftertaste
2. Changde rice noodle
Changde rice noodles is a kind of Hunan Changde region of the Han ethnic minority It has a long history and is famous in Hunan. You should try it when you are in Changde. Changde rice noodles, the main raw material is rice, early indica rice after more than ten hours of water immersion, pulping, heating and shaping of a special process made of white, mixed round, thin and elastic noodles, as long as the boiling water hot, plus the ingredients can be eaten, eat lubricated and delicious, unique flavor
3. Xiangxi sour meat
Xiangxi sour meat "is a traditional flavor of the Miao and Tujia people in western Hunan. Delicacy, spicy and slightly sour flavor, to the best made in the western part of the Xiangxi Autonomous Prefecture, hence the name. This dish is yellow and spicy, slightly sour, fat but not greasy. Thick juice and gravy, a unique flavor.
4. Dong'an Chicken
"Dong'an Chicken", formerly known as "Vinegar Chicken", originated in Dong'an County, Hunan Province, so the name. Choose a tender hen, clean, cook to seven mature fish out, cut off the head, neck, feet and claws, pick off the bones, cut into long 5 cm, 1 cm wide strip, stir-fried with cooked lard, add yellow vinegar, wine, salt, pepper, broth, stew about 2 minutes, then add green onions, monosodium glutamate, thickening, dripping sesame oil, plate that is completed. The taste is sour, spicy, fresh, tender, elegant color, unique flavor
5. Changsha stinky tofu
Changsha stinky tofu is the traditional Han Chinese food in Changsha, Hunan, Changsha locals also known as stinky dry son. It is black in color, burnt on the outside and tender on the inside, fresh and spicy. Crispy and not mushy, tender and not greasy, the first smell of the stench of the nose, a fine smell of the aroma tantalizing. Smell stinks, eat up special flavor, let you can not stop.
6. Chopped pepper fish head
Hunan spicy main dish in the signature cuisine, just from the finished product made in the picture we can clearly feel a word "spicy", the whole fish spread placed on the plate above the slow Hunan special chopped peppercorns; in conjunction with the sour, fresh and other flavors are absolutely! Is a hobby spicy fish one of the best food. So if you are in Hunan or around the Hunan food hall, chopped pepper fish head is your essential dishes.
Eating remember to pay attention to me
Hunan cuisine, especially more, do not talk about gossip, just put a few are hot models
Changsha stinky tofuChangsha stinky tofu is the traditional Changsha specialties, in the country basically everywhere Changsha stinky tofu vendors, you can imagine that Changsha stinky tofu popularity, stinky tofu color ink black, outside the burnt inside tender, fresh and spicy. Crispy and not mushy, tender and not greasy, the first smell of stinky nose, a fine smell of incense tempting.
Sugar oil poopHunan's traditional food, sugar oil poop main raw material is glutinous rice flour and sugar, manufacturing process is fine and elaborate, there is a special manufacturing process. Cheap and affordable satiety effect is obvious, is the Hunan people's favorite food, so become a folk long eat never tire of snacks.
Wugang marinated tofuWugang is known as halogen, Wugang marinated tofu is a famous Han Chinese snacks, marinated tofu unique mellow and aroma. Is the local traditional cuisine, in Wugang streets and alleys everywhere there are vendors selling brine tofu, is Shaoyang people's favorite food.
Chopped Pepper Fish HeadChopped Pepper Fish Head Hunan cuisine, to the fish head of the "taste fresh" and chopped chili pepper "spicy" as a whole, fat and not greasy, tender meat, fresh and spicy taste, the flavor is unique.
About the Hunan out of the celebrities more famous, the food here is also a school of its own, in the eight cuisines always have their own place.
Almost every city in Hunan has its own cuisine. Changsha's stinky tofu, Shaoshan's Mao's braised pork, Liuyang's steamed vegetables, Phoenix's bloody duck, Yongzhou's Dong'an chicken ...... can't be listed.
Changsha's stinky tofu can't be left out, the stinky tofu here is different from the stinky tofu around Shaoxing, it's dark skin is not like the Shaoxing stinky tofu has a bright golden appearance. After deep-frying, the exterior is crispy and fragrant, while the interior is soft and delicious. When dipped in the specially formulated dipping sauce, the juice fills up the inside of the stinky tofu. Garlic, spicy, salty and crispy aroma mixed together, transformed into a wonderful taste. As the saying goes, the best stinky tofu is not usually found in the old stores, but always in one of the streets, and there is always a certain time of the day when the owner comes out of his stall, and he closes the stall when he finishes frying the stinky tofu. The owner will only say that he will be back early in the morning.
Chopped pepper fish head is like a lady, temperament moving. Served on the table, a huge and incomparable plate, red colored chopped peppers spread throughout the snow-white gorgeous fish head, but also exudes oil light, looks imposing. The fresh sweetness of the fish head and the chopped peppers go together just right. The essence of the fish in two places, one is a large piece of snow-white meat under the eyes of the fish - crescent meat, especially tender and smooth, dipped in red chopped peppers gently sip has been into the throat. Fish mouth is also extremely wonderful, gently sucked, that piece of gelatinous will enter the belly, full of collagen trembling, crystal clear and soft, lips are going to stick together. The rich spicy flavor but contains a full burst of sweetness.
Fish head finished, let the waiter down a bowl of noodles and chopped peppers together into a mix, obviously full, but then came three bowls.
Dong'an chicken is a specialty of Dong'an County, Yongzhou, locals say the most authentic to be in the town of Luhong City; here the chicken is similar to the chicken on the ground, the legs are short, fat and good at running, to catch it is not easy. The meat of the exercised chicken is tender and full of flavor.
Dong'an chicken in Yongzhou has a long history and is listed as one of the national banquet recipes and the first of the eight Hunan dishes. It is rumored that Dong'an chicken has evolved through three dynasties. In the Western Jin Dynasty, it was called "Chicken with Chen Vinegar", in the late Qing Dynasty, it was called "Chicken with Guanbao", and in the Republic of China, it was called "Dong'an Chicken".
According to some sources, Dong'an people started to make vinegar chicken as early as during the reign of Emperor Xuanzong Kaiyuan of the Tang Dynasty. Vinegar chicken renamed Dong'an chicken has two sayings: that is because of the late Qing dynasty Xiang army generals, Dong'an people Xi Baotian often this dish banquets and got its name; there is also a saying that after the victory of the Northern Expeditionary War, the Eighth Army of the National Revolutionary Army, Tang Shengzhi, the commander of the banquet in Nanjing, the seat of the vinegar chicken a dish, quite popular with the guests, the guests asked for the name of the dish, Tang Shengzhi think that the name of the original is not elegant, and the idea, said that his hometown of Dong'an chicken, and from then on, the name of the chicken Dong'an The name of the chicken has spread.
This dish is fresh, sweet, spicy, sour, hemp all five flavors. Color and lustre, fat and not greasy and aroma. The production is also very delicate. It is said to weigh less than 2 pounds and fast egg-laying hens, slaughtered, boiled water boil for ten minutes, still stained with blood when it is necessary to take out the natural cooling, cut into small pieces, the most wonderful thing is that it can also be put together into a whole chicken, which is the test of the chef's knife skills. Large fire hot oil, with all colors of seasoning burst incense, chicken pieces stir fry, add pickled peppers, cooking wine, garlic, pepper, garlic and other stir fry; and then simmering, sesame oil to collect juice while hot on the pot.
In addition to the extremely tender taste of the chicken, there are multiple layers of texture, sweet and sour, salty and spicy blend with each other finally transformed into an unspeakable fresh. During the American president's visit to China, Mao Zedong hosted a banquet for Nixon, which also included Dong'an chicken, a dish that was highly acclaimed at the time!
In this fish and rice country near Dongting Lake, chicken fat ducks, rich in produce, the beauty of the second, countless food is the greatest enjoyment on earth, may be able to spend a lifetime in this everywhere is the best taste of food, addicted to food can not be extricated.